Sfiha Yafawia is a traditional Palestinian dish consisting of a savory meat-filled spiral pie. The filling is rich with sumac-seasoned meat.
A delicious stew made with fresh green beans and tomatoes. An easy and quick recipe for a hearty healthy everyday meal. Yakhni Fasolia, is a warm comfort Palestinian dish that I grew up eating during the summer where fasolia is grown and freshly picked. The dish is cooked with either lamb or beef mixed in fresh tomato juice and served with Vermicelli rice. However, this recipe is hearty enough to serve on its own and/or can easily turn into a vegan dish.
Sfiha Yafawia is a traditional Palestinian dish consisting of a savory meat-filled spiral pie. The filling is rich with sumac-seasoned meat.
These savory cauliflower fritters will have the whole family gathered over the plate to get a bite.
Palestinian Mansaf Mansaf is a traditional Jordanian and Palestinian dish made of lamb cooked in a sauce of fermented dried yogurt and ...
Any day that my Palestinian mother fried up a batch of these garlic and onion-scented cauliflower pancakes was a good day for me. Served with a pile of Arabic bread, some fresh cut vegetables and olives, these savory omelette-like pancakes, full of softly-cooked cauliflower and fried in pungent olive oil, are enough to make you a believer in cauliflower. Unless, that is, you already are. In that case, ahlan wa-sahlan. Broccoli or Cauliflower? Cauliflower is like a close childhood friend to me. In the worlds were I grew up, in Egypt and the West Bank, cauliflower was on my plate many nights in a week - cauliflower with meat and rice (maqloubi), fried cauliflower with tahini sauce, cauliflower soup. Cauliflower, with its simple nutty flavor, sometimes crunchy and caramelized, sometimes soft and melting into rice, was as an everyday vegetable, familiar and delicious. Broccoli, on the other hand, was a complete mystery to me. I still remember the first time I ever had it: I was eight or nine years old, and we were back in the States for a visit and staying with a dear family. Their two twin boys, each of whom I called "Scott-or-Steve," were old friends of mine. We sat on their back deck and they danced their little broccoli florets around their plates and said eat the tree! eat the tree! My first tastes were rather reluctant, and I have to say that I didn't have it again for a long time. It wasn't until I went to college in the States that I quickly realized that if I didn't develop a taste for broccoli - and fast - then I wasn't going to be eating much in the way of vegetables. Where did all of the cauliflower and eggplant go? I wondered. The only way I found cauliflower was in an uninspiring steamed vegetable mix, where the cauliflower was inevitably wet, mushy and tasteless. A shame. Because cauliflower is so delicious! If you have never had delicious cauliflower, explore Indian and Middle Eastern cuisine, for they have a long (and tasty) history of preparing dishes with this cruciferous vegetable. In fact, the first written account of cauliflower originates in the Middle East, in the writings of two 12th century Arab scientists. And we have been experimenting with cauliflower ever since. This very traditional Palestinian dish of savory cauliflower pancakes will ease you into a love of cauliflower. These little pancakes are delicious cold, hot, or room temperature, and also suitable for breakfast, lunch or a light dinner. They come together very quickly, so they are perfect for any night when you need to get dinner on the table as soon as possible. We love to fold them up with flat bread and a few slices of cucumber or tomato, for a tasty little sandwich or on-the-go breakfast. Perhaps the best thing about making a batch of these pancakes (for this mother, at least) is that the leftovers are so handy the next day for a quick breakfast or a packed lunch. Savory Palestinian Cauliflower Pancakes 3 tablespoons minced parsley 2 scallions, minced 1 clove garlic, minced 3 tbsp. flour 1/2 cup cooked cauliflower, finely chopped 4 large free range or pastured eggs, beaten Salt and pepper to taste Olive oil for frying 1. In a medium mixing bowl, combine all of the pancake ingredients, beating thoroughly to combine. 2. Heat olive oil in a skilled over a medium flame. Pour about a quarter of cup of egg mixture to make a small pancake at at time. Fry until golden brown, then turning once. Sahtain! May this dish double your health! Related Posts: *Tahini-Lemon Cauliflower Bake *Zucchini Omelettes *Maqlouba, or Upside Dinner with Cauliflower *Fresh Herb Gaza Omelette, or Ijee *Sourdough "Pita" Bread, or Khubiz Arabi Shared on Fat Tuesday, Real Food Wednesday, Fight Back Friday .
while I so much enjoy eating dates on their own, they turned out to be even more delicious when stuffed with this pleasant combination of goat cheese, pomegranate seeds, and pistachios. I can guarantee that you have set yourself up for a perfect quick dessert. A guilt-free balanced sweet, and healthy treat!
Today, we’re diving into something special and close to our hearts. With the rich heritage and history of Palestine always in our thoughts, especially during ... Read more
This spicy spoon salad with tomatoes, dill and chilis is a classic salad from Gaza, perfect to go along with your rice dishes!
Discover 10 Palestinian food dishes from Falastin, a beautiful collection of stories and accessible recipes.
As I wrote a while back, I am sharing a series of posts on the wonderful foods I had the good fortune to eat while traveling in Egypt, Amman and Hebron as well as foods I grew up with or always…
Arayes are an authentic Palestinian street food. They are made up of pita bread filled with perfectly seasoned ground beef and grilled to crispy perfection. It is a quick and easy recipe that is enjoyed with tahini dipping, yogurt or a salad on the side.
This vegan version of Palestinian Maqloobeh (also written as Maqlouba) is a perfect way to use up any vegetables you have lying around. This dish is a bit time-consuming, but is worth every minute spent prepping and roasting. If you’re looking for a show-stopping meal to share with friends and loved
Discover 10 Palestinian food dishes from Falastin, a beautiful collection of stories and accessible recipes.
This Musakhan recipe is the perfect plant-based version of the original Palestinian musakhan recipe. Great as an appetizer or for a light dinner.
A perfect Palestinian roll, Musakhan, is all about letting fresh, simple ingredients shine: Olive oil, tangy sumac, a hint of spice, caramelized onions, and perfectly roasted chicken wrapped in tortilla bread.
These are pretty much the Middle Eastern version of taquitos :) Musakhan chicken wraps are based on a classic Palestinian dish that has gained in popularity all over the Middle East in sandwich form. Traditionally whole chicken pieces are seasoned and cooked in a clay oven then placed on top of fresh flat bread. Classic musakhan (msakhan/imsakhan) is a special meal shared with a group of family and close friends where everyone gathers around and gets their hands dirty eating the chicken and bread...often times straight from the large platter it is served on. It is truly a delicious meal to eat and one that I will share with you sometime. This version is for a beginning or busy cook, looking for something fast, delicious and e.a.s.y. I love to prepare a batch of these and keep them unbaked in the freezer, ready to be grilled at a moment's notice for a quick lunch or on the go meal. Using rotisserie chicken is a huge time saver, and this is also a great recipe for leftover chicken. Simply scale back on the portions to make as much as you need, my general rule is 1 cup onions/1 cup shredded chicken/ 2 tablespoons sumac seasoning and you can take it from there. The measurements I've listed make about 18 tortilla wraps. and usually each tortilla is cut in half or in thirds. If I'm making them as a main meal I leave them whole, otherwise I do cut them. The pictures in this post show the rolls cut in half. Typically there is no lemon juice added to musakhan but I like to include it to provide juiciness to the filling while cutting back on the oil and enhancing the sour tang of sumac. If you're not trying to make this as healthy as possible, go ahead and use more olive oil. I add a tablespoon at the end of the cooking process because I've found that it enhances the olive oil flavor without having to use too much in the beginning. Many people will just saute onions, add chicken and sumac and call it a day...but that's not the way we roll at SavvyChef. Our food has texture, flavor, complex layers of subtlety, and you just can't get that without spending a little extra effort on the filling. This dish is almost guaranteed to be present at any Middle Eastern dinner party because of its simplicity and popularity, but I promise you: all musakhan rolls are not created equal. The main flavor in the filling is the sumac, a seasoning that comes from sour berries that are dried and ground into a spice. It is purple in color and has a tangy flavor similar to lemons. You can buy sumac from any Middle Eastern market or online. The spices that are listed as optional are not traditional and many people leave them out, but I never do as they really provide for a flavorful filling, I encourage you to use them. My children like to dip these in plain yogurt, which is a little blasphemous for traditional musakhan eaters, but hey...whatever provides for a peaceful meal around here is fair game... Makes about 18 full wraps (feeds 6-8 for dinner or 20 for an appetizer) Ingredients --------------- -2 tablespoons olive oil -4 cups thinly sliced red onion (or other variety) -4 cups cooked, shredded chicken (Rotisserie chicken is a GREAT short cut) -4 tablespoons lemon juice -1 cup sumac seasoning -1/2 teaspoon black pepper -1 teaspoon allspice -optional: 1 tablespoon lemon pepper seasoning -optional: 1 tablespoon ground coriander -optional: 1/2 teaspoon ground cardamom -optional: 1 cup toasted nuts (usually pine nuts, but slivered almonds are a good substitute) -1 tablespoon olive oil -about 18 flour tortillas To make ------------ -Heat oil in a large pot then add sliced onions. Saute until caramelized, about 15 minutes, stirring frequently. This is a good time to shred your rotisserie chicken. -Add shredded chicken, lemon juice, sumac, black pepper, allspice, coriander and ground cardamom. Break up the chicken as you cook and mix the ingredients together, letting the chicken soak up the flavors and seasonings. Cook mixture on low heat for about 5 minutes. Add optional toasted nuts and then remove the pot from heat. -Place the pot aside to cool the mixture and add final tablespoon olive oil. Use the best quality you have. -Preheat your oven to 450 degrees and line a baking sheet with foil. Spread between 1/3-1/2 cup of chicken filling along the longest length of your tortilla in a horizontal line, starting 1/2 inch up from the bottom. Make sure your filling is spread evenly across, then bring the bottom edge of the tortilla up over the filling and wrap tightly. Place the rolled tortilla seam side down on the baking sheet. Continue this process until you have finished your chicken filling. -Optional: Brush the wrapped rolls with olive oil to enhance crispiness when toasting. (You can cook these in a skillet, griddle, panini press or in the oven. When I make them for a crowd I always place them in the oven because I can do them all at once. Sometimes I'll skip preheating the oven and just place the tray on the middle rack of my oven on broil, watching CAREFULLY for a few minutes while the tops toast). Bake on the middle rack of a pre-heated oven for about 10-15 minutes or until toasted to your liking. Remove from the oven and let cool slightly before you cut them in half or in thirds. Another option is to cut them before toasting as this will give you toasted edges on all the pieces. -Serve and enjoy! Evenly spread 1/3 cup chicken filling across tortilla This is a perfect starter recipe for beginning cooks Brushed with olive oil and ready to bake I'd love to connect with you! Like SavvyChef on facebook and follow Savvy_Chef on instagram. Tag Savvychef in your creations and pin the recipes on pintrest :) My daughter shared her finished musakhan with friends
Maqluba or Maqlooba (Arabic: مقلوبة) is a traditional Syrian, Iraqi, Palestinian, and Jordanian dish served throughout the Levant. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down."
Discover 10 Palestinian food dishes from Falastin, a beautiful collection of stories and accessible recipes.
Sumagiyya is a Palestinian lamb stew with sumac, chard, and chickpeas that cookbook author Laila El-Haddad cooks as an act of affirmation.
Rice pudding رز بالحليب is a very common dessert the Mastic and Rosewater in this Palestinian version is a light and refreshing dessert with a distinctive flavor. You will find both kids and adults will love, especially on hot summer days.
Discover 10 Palestinian food dishes from Falastin, a beautiful collection of stories and accessible recipes.
Palestinian hummus is a traditional Palestinian dish made primarily from cooked, mashed chickpeas (garbanzo beans), blended with tahini (sesame paste), lemon juice, garlic, and olive oil
I wanted to introduce you to a wonderful bold spice that is probably unfamiliar to some of you. Step forward, Sumac. This wonderfully flavoursome spice derives from the berry of a plant called …
The hallmark dish of the Palestinian city of Hebron, qidreh is brimming with tender bone-in lamb and fragrant spiced rice.
"Maqluba" is a traditional Iraqi, Palestinian, Syrian and Jordanian dish that dates back to the 13th century and has been found in the collection of recipes called Kitab-al-Tabikh (as given in Wikipedia)since that time. Most people also think of it as the national dish of Palestine. It is made with lamb or chicken with vegetables and rice. It is basically a comforting one pot dish of meat, vegetables and rice all layered and cooked together. Then the pot is flipped over on to the the serving platter upside down to display the Maqluba which looks like a layered cake! Therefore the name 'Maqluba" which means "upside down".
Discover 10 Palestinian food dishes from Falastin, a beautiful collection of stories and accessible recipes.
This Palestinian makloubeh literally translates to “upside down”. It is a combination of deliciously spiced rice with eggplants and lamb and is the queen of all rice dishes!
A recipe and tutorial for how to make Palestinian stuffed cabbage rolls, or malfouf, malfoof.
Discover 10 Palestinian food dishes from Falastin, a beautiful collection of stories and accessible recipes.
How to make Musakhan Rolls
Shish Barak recipe is one of the most popular Palestinian traditional recipes, it is also popular in Levant countries, Syria, Lebanon, and Jordan. Shish Barak is more like small dumplings made with a simple dough filled with seasoned ground meat, usually lamb or beef, and cooked in jameed yogurt or regular yogurt-based sauce.
This is a dish you could make vegetarian or omnivore but I chose to make a chicken version of this dish. It's a Palestinian dish called makloubeh (or maklouba, maklube or maqluba) with fragrantly spiced chicken, soft cauliflower, creamy eggplant and aromatic rice all stacked in layers. Cooked upside down so that the rice steams on top of the layers of chicken and vegetables, you simply flip it upside down when ready so that the chicken sits on top and it looks like a rice cake. It is surprisingly easy and designed to impress. Traditionally it is meant to be eaten with the hands with some flat bread. I first tried it in Oman as a prawn makloubeh and it was fantastic with some yogurt dip.
I mean, just in case you’d forgotten how obsessed I am about potatoes (in any shape or form, but it’s Sunday, so roasties are the one), I...
The Arabesque Table tells of Kassis’s Palestinian family, while giving a modern twist to such dishes as fatteh, lentil soup and pistachio cake
